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I'm all in on the bosco party idea! He doesn't have to be there for me to drink his booze, cook on his KKs, and eat his food. Kinda like the Three Bears for Big Boys!

Like Ken said, NOW would be the best time to get one!

I'm getting the dogs harnessed up and the sleigh is ready to go:)

So last night I cooked another hunk of the same rib eye roast on a KJ Jr at my buddy's house. Did the setup and cook exactly the same as my first cook on the KK. The meat was excellent but was just a little different color & texture than the previous night's cook on the KK. (sorry no pictures) In my non-scientific opinion, the difference we originally noticed in the meat was 50% the quality of the meat and the length of the cook. I'm guessing but the only difference (other than the differences in the two cookers) was the time it took to get to 350*. Because I put the meat on the a cold KK and slowly ramped up the temp's up slowly, it took almost a hour to get to 350*. On the KJ Jr. it took about 20 minutes to get to 350*. The total cook time on the KK was close to 3 hours where the KJ Jr was about 2 hours. More like a low & slow cook?????? Better moisture retention and even cooking on the KK??????? Both?????? The conclusion.......................Much more experimenting will be required and both RH Sue & my buddy Spike have volunteered to be the prime rib taste tasters!!!!!! Too much fun . .

Let's plan a big party at Bosco's house once they arrive.......It would be great to meet you both!!!!!!! (hopefully Bosco will be home - Ha!)

Boneless, skinless chicken thighs, roadside chicken style.

Even for a conventional burger, remember the mantra - Fat means flavor! 80/20 is the way to go.

Thanks everyone! I feel like a kid before Christmas! I have contractors starting in the rental house to fit my indoor and outdoor kitchens and a dining area to go next to the KK, as it's not my own place it'll be very bare bones and nothing like MacKenzie's winter wonderland kitchen! I'll share some before shots... Word of warning: it needs work and TLC! The front: The back (an awning and outdoor kitchen/dining room will go here and yes, I know it's ugly!): The kitchen... Thankfully my contractor is amazing, it should look good when it is done! And all the hard work is for the two most important people in my life who are waiting back in Shanghai to come and join me when the house becomes a home: Regards, Oliver In Singapore. Soon to be the proud owner of a Cobalt Blue 32 😄

Another nail in the coffin for having to buy a roti basket! Hopefully Santa thinks that I've been good this year (Shut-up, Poochie!)